Pork Drunk: Rack of Ribs Roast with Chunky Applesauce

It is late Fall, leaves are being swept up in front yards, trees are looking bare, the wind is whispy. Hot Spicy Apple Cider is a great option to toast up after raking leaves for ahwhile. So why not toss it in a roasting pan with a huge hunk of Pork. The results are sweet, savory, Porky, seasonal goodness.

Visit your local butcher or meat market and ask for a 6-chop Rack of Rib Roast. They’ll be happy to run it through the saw for you and give you a nice cut. I have found the rack to be between $2.99-$3.99/lb.

To prepare the Rack of Rib Roast, lets start with the Rub.

Sage, Rosemary, Garlic, crushed Red Pepper, salt, is combined with olive oil to make a paste.

Puree the rub to a pasty consistency and paint it all over the Rack of Rib Roast.

The Rosemary and Sage and Garlic gives the Rack a terrific aroma while the crushed Red Pepper with give it a little spicy heat.

Next, slice two medium to large onions and place in the deep roasting pan. Pour about 1/2 to 2/3 of a Pure 100%, no additive, U.S. Grown Fresh Apples, Apple Cider into the pan. Tie a bundle of thyme together and include three bay leaves and submerge in the cider.

Place the Rack into a preheated oven of 425 degrees. Roast for about 30 minutes to develop a nice brown crust on the outside. Stir the onion cider to prevent burning. Reduce the temperature to 375 degrees and roast until the internal temp of the pork is 150 degrees.

While the cooking aroma of the roast is dominating your kitchen, it is time to make the applesauce.

• 4 Granny Smith Apples, peeled, cored, cut into 1/2” cubes

•3 tablespoons of butter

•pinch of cinnamon

•heavy cream

•Pure 100%, no additive, U.S. Grown Fresh Apples, Apple Cider

•1 1/2 cup of reserved onion-cider mixture

Melt the butter and add the apples, cook until softened. Add some cider and reserved cider and cook until it has reduced to half. Add 1/4 cup of heavy cream and cinnamon and cook until cream is reduced by half.